1 Leg of Lamb
2 Large Onions, sliced
100 ml Olive Oil
2 Tbsp crushed garlic
1 Tbsp chopped parsley /Coriander leaves
Juice and rind of 1 Lime
½ Tsp Cinnamon Powder
1tsp Bhaarat powder ( Lebanese spices masala
1 Bay Leaf
1 Tsp Paprika / red chili Powder
1 Tsp each of Coriander and Cumin Powder
1 Tsp Ginger Powder
½ Tsp sumac (optional)
1 Tsp . or Salt to taste .
1tsp saffron dissolved in a cup of warm water.
2 tbsp of pitted olives
1 preserved lime,
2 large tomatoes chopped
2 large potatoes peeled and sliced .
2 big carrots , sliced
¼ Cup Olive Oil
1 Lime Juice
¼ cup fresh Coriander leaves
4-5 cloves garlic peeled
1 Tsp Cumin powder
½ Tsp Sumac Asian paste
1 Tbsp Coriander Seeds
1 Tbsp Pine nut seeds
1 Tbsp sesame seeds
Finely Chop or coarsely grind in a mixie the coriander, garlic.
Mix in the lime juice and dry powders.
Use in a marinade for fish while making a tagine .
For dry spice powder -
Dry roast , coriander seeds, pine nut and sesame separately and blend in a mixer .
keeps in airtight container .
Cut the lamb into 3”pieces
marinate the washed and dried leg of lamb with all the dry spices & salt.
In a Tagine Dish ( soak the plate in water foe at-least an hour ) or a shallow pan/casserole, add oil and keep on medium heat. Arrange the sliced onions and sauté till soft, along with the bay leaf.
Arrange a layer of the sliced potatoes, Carrots and keep the marinated lamb on top, (adds a Beautiful crunch to the vegetable ring at the bottom besides scorching the meat )!
Sprinkle with saffron, water, lime juice ,lime rind, preserved lime (wash the salt away).
leave covered to cook for 1 1/2 hours ( on high heat for 10 minutes) now lower heat & slow cook about 45 minutes to an hour well covered with the Tagine cover . When half done add the chopped tomatoes & olives, parsley & coriander leaves ( add the charmouli ) & cook covered till meat is tender.
Serve with couscous & onion, mint salad .
Garnish with tomatoes, mint, and coriander.